Brioche French Toast with Blood Orange Macerated Strawberries

Here my brioche recipe from yesterday gets turned into something even more glorious…french toast!  My friend Victoria asked me to post a french toast recipe, so here is how I make mine.  Brioche french toast would be delicious with just a little bit of pure maple syrup on top, but to me it has always seemed more fitting to put some berries and cream on there.  But not just any berries….strawberries always seem to be best.  I don’t know why, they just do.  Macerating them is a must, and to add another flavor to it, I used the juice of a Moro blood orange, which besides being extraordinarily beautiful, has a stronger aroma and more flavor than your average orange (I found mine at Whole Foods).  Here’s how to make it:

2 cups cut up strawberries
1 tbsp sugar
2 tbsp blood orange juice
1 tsp balsamic or red wine vinegar
4 1-inch thick slices brioche, left to be stale overnight.
2 extra large eggs
3 tbsp heavy cream
1/2 tsp vanilla extract
1/4 tsp cinnamon
2 tsp honey (I didn’t put it in originally, but the french toast needs a little sweetness)
pinch of salt
1 cup of whipped cream (recipe here)

Like I mentioned above, the brioche slices should be left out overnight so they get a little stale, especially since brioche is such a soft bread to begin with.  If you don’t let them get stale overnight, they won’t be able to hold their shape during the soaking process.

Mix the strawberries, sugar, blood orange juice, and vinegar in a bowl, and let it sit at room temperature for 30 minutes.  You are macerating the strawberries.  What does macerating mean? You are softening up the strawberries with their own juices that are drawn out during the maceration process.

Get a hot pan going over medium heat, and be prepared to add about 1/2 a tbsp of butter to the pan for each slice of bread.  Whisk together the eggs, cream, vanilla, cinnamon, honey, and salt.  Soak each brioche slice in the egg mixture, for 2 minutes on each side.

Cook the soaked french toast in your hot pan for about 3 minutes on each side, until it’s golden brown and beautiful.  Top with the macerated strawberries and whipped cream, and eat!  YUM!!!!  What’s your favorite way to make french toast?  Please share below!  Thanks for reading!

And thanks to my friend Jess for sharing her tips for making french toast!

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7 Responses to Brioche French Toast with Blood Orange Macerated Strawberries

  1. Victoria says:

    Ahhh this makes me so happy! I am salivating just by looking at the picture…YUM! Thanks for posting this 😀

  2. vmacaraig says:

    Wow, that looks fantastic! I like Alton Brown’s recipe:

    Here in Tokyo, the most famous french toast is served at Hotel Okura, which soaks thick slices of bread in custard for 24 hours. I’ve never tried it though, because it costs a whopping ¥1785, which is around US$21.50.

    • Thanks for posting Alton’s recipe! He uses honey in his…if Ina does it and AB does it, must be a good idea!

      Oooo you live in Tokyo? I was there for two weeks a few years ago…and yes, I agree $21.50 is a bit steep for french toast LOL. I couldn’t imagine it soaking for 24 hours…wouldn’t it just be a soggy mess?

  3. Blood Oranges and Strawberries are a brilliant flavor combination.

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